Weekday Chickpea Coconut Curry

I went to a potluck the other week and one of my friends made this incredibly delicious chickpea curry.  Although I did look at the original recipe, I decided to tweak it a bit to better suite how I like to eat (ie. I added veggies).  I mean what’s a meal without something green in it?  This curry is an absolute winner when it comes to simplicity and speed.  15 minutes tops I would think since the majority of the time is just sauteing the onions and opening some cans.

Perpetual Flow - ingredients for chickpea coconut curry

On evenings where I’m totally strapped for time, or even just so starving I’m close to eating an entire bar of chocolate just because it’s already made, I make this curry.  My trick is to go to the store and grab the ingredients for 2 meals so that if the next time I don’t have time to cook I already (brilliantly) have everything I need.  Obviously, this recipe can be played with as much as you like.  Add whatever veggies tickle your fancy and other spices too.  You could even add ginger if you have some lying around that needs to be used or red pepper.  There are so many options!

Perpetual Flow - chickpea coconut curry

Many people love serving it on white jasmine rice, but I went with wild rice this time just to kick things up a notch.

Serves: 4

Ingredients:

1 medium yellow onion, chopped

2 garlic cloves, minced

1 x 15 fl. oz can coconut milk (full or low fat, I don’t find it makes much of a difference)

2 x 15 fl. oz cans chickpeas, strained and rinsed

2 tbsp curry paste (I used red because it’s what I have in my fridge but you could also use green or yellow)

1 tbsp soy sauce or tamari

1 or 2 medium tomatoes or a handful or two of cherry tomatoes, cut into chunks

1 or 2 handfuls of spinach, rinsed

salt and pepper, as needed

1 tbsp lime juice

fresh herbs such as cilantro or parsley  (optional)

Rice (optional)

perpetualflow chickpea coconut curry

  1. In a large pan, saute the onion over medium heat until translucent (around 5 minutes).  Add in the garlic and continue sauteing until fragrant (about 30 seconds)
  2. Add the curry paste and 1/4-1/2 the can of coconut milk to the pan.  Stir the curry paste until dissolved into the coconut milk.
  3. Add in the strained chickpeas, the remaining coconut milk and the tamari. Simmer the mixture for a few minutes.
  4. Right before serving add in the tomatoes, lime juice, salt, pepper, and spinach.
  5. Garnish with herbs and a slice of lime.  Serve over rice.

And there you go.  A crazy delicious, simple, and fast recipe for any weekday night you’re in a pinch.  I usually have chickpeas soaking on the counter because I use them in so many recipes so you’re welcome to use non-canned chickpeas too if you have them available.